Wheat, wheat flour, soft wheat grains.
Wheat grain, wheat flour, sugar.
.We offer stocks from many Italian suppliers
knitwear for men and women, with valuable yarn cashmere, silk, merino pure and mixed like sweater.Private label production
Italian food & beverage, italian fashion, italian home furniture.Research and analysi of market
Wholesaler of food and , docg dop of the italian artisan tradition from parma ham, to parmigiano reggiano cheese, to italian pasta all shapes, tomato purees, sauces for condiments, aperitifs or side dishes, fruit from various regions.
on the hills of the Parma Apennines, within the typical production area of Parma Ham. These areas of the Apennines are the essential element for the creation of a ham that preserves the fragrance, flavor and authenticity of the past. A landscape where you can breathe that dry and fragrant air, coming from the sea, which creates that particular microclimate that is the basic condition of the natural drying and curing process of hams. Product care is the fundamental element. Each fresh pork leg, comes from farms recognized by the Consortium regulations, is salted by hand so that it receives the right amount of salt. Subsequently, the ham is stored for a certain period in refrigerators and then transferred to the aging rooms where it acquires flavor and fragrance. Whole ham cured and then boned. The ingredients used are exclusively pork legs and salt, without the use of any type of nitrate or preservative. Vacuum packed and then boxed, the weight is about 7.5 / 8 kg. Half boneless ham under vacuum branded Parma Half cured ham and subsequently boned, proposed in the most convenient package for family consumption. Vacuum packed, the weight is about 4 Kg. Cured ham on the bone, it is packaged in boxes and the weight is about 9.5 / 10 Kg.
Parmesan is only Reggiano and its unmistakable taste is appreciated in every corner of the earth as well as being protected thanks to the Protected Designation of Origin mark. the history of the most famous aged cheese dates back many centuries- The tradition of this historic product and symbol of Made in Italy is protected and ensured by the Parmigiano Reggiano Cheese Consortium. The history of Parmigiano Reggiano dates back to about 900 years ago. Today, as then, the ingredients are always the same: water, salt, milk and a lot of patience for seasoning. Most of the dairies that today produce Parmigiano Reggiano, make it with the milk of the Frisian cows, which arrived in the provinces of Reggio at the beginning of the last century, but those who still rely on red cows produce a cheese of superior quality.
1 PACK OF 500g OF ARTISAN PASTA BRONZE DRAWN DURUM WHEAT SEMOLINA PASTA, SLOW DRYING. 1 PACK OF 500g OF ARTISAN PASTA The wheat is sieved, cleaned of impurities and finally ground in order to obtain the best quality semolina. During the grinding process, the grain passes through a series of rolling mills, which progressively break the grains of wheat, "undress" them of the outermost layers, reducing them gradually dimension. At this point the ground is passed through the tumblers, which separate the bran, the small bran and the tritello. The final phase, obtained through the use of a re-mill cylinder, it is aimed at refining the flours and obtaining the noble product of the grinding: semolina and granulated. The semolina of durum wheat is mixed with pure water inside special kneading tanks. It is here that starch and proteins bind to water forming the gluten, a protein network that binds the hydrated starch granules. The mixture obtained is then modeled by the dies, which determine the chosen shape. There die is in bronze. The pasta obtained from the bronze drawing has a rough and porous surface, which allows to better hold the condiments. Drying represents the most delicate moment of the entire production cycle. During this phase, the pasta is left to rest in dryers and ventilated with hot air to reduce the water content and reach the maximum humidity ceiling of 12.5% required by law. Inside the dryers, i electrically operated ventilation units generate streams of hot air, which hit the pasta, drying it.
Foams.Production and brokers
Automatic brick making machinery.Selection, dismantling, shipping, assembly, testing
